As seen on Season 6 of Adelady TV, Channel Nine
Prep time :: 15 minutes
Cook time :: 25 minutes
Serves :: 6-8
2 x 375g all butter quality puff pastry, defrosted
250g hazelnut spread
1 egg yolk, lightly beaten
180g Menz Violet Crumble Milk Chocolate Bite Size Chunks, lightly crushed.
1 cup icing sugar
2-3 tbsp milk
Pre-heat the oven to 180 degrees fan-forced.
On a lightly floured surface, spread one of the puff pasty sheets with the hazelnut spread leaving a 2cm clear boarder around the pastry. Sprinkle the coated pastry with the crushed Violet Crumble and repeat this process with the next puff pastry sheet.
Roll the pastry from its longest length into a large, tight roll. Using a sharp knife, cut individual scrolls around 2.5 cms in width then set aside.
Using a 25cm greased springform pan, circulate the scrolls with the chocolate side facing up until all of the scrolls are in the pan. Lightly brush with the beaten egg and bake in the oven for approximately 20-25 minutes or until the pastry has cooked through.
Meanwhile, make the glaze by combining the icing sugar and the milk and set aside until needed.
Allow the scrolls to cool before removing from the tin then drizzle with icing and serve.